Description
These Mini Vegan Pot Pies are a quick and easy comfort food made with flaky vegan crescent rolls filled with a savory mix of veggies, tofu, and simple gravy. Perfect as a light lunch or appetizer, they bake up golden and delicious in just 30 minutes.
Ingredients
Scale
Dough
- 1 (8-count) package of vegan crescent rolls
Filling
- 1 ½ cups mixed frozen or fresh veggies
- 2 servings of Simple Gravy
- ⅛ cup tiny cubed extra firm tofu (optional)
Instructions
- Preheat and prepare: Preheat your oven to 375 degrees F (190 degrees C). Line a cupcake tin with crescent roll dough triangles, pressing them in to form little cups as pictured.
- Cook filling: In a saucepan, combine the veggies, tofu if using, and the simple gravy. Cook this mixture for 5 minutes to heat through and allow flavors to meld.
- Assemble pot pies: Spoon the hot gravy vegetable mixture into each dough-lined cupcake cup. Wrap the dough over the filling to enclose it, sealing the edges as shown.
- Bake: Place the filled cupcake tin in the oven and bake for 12 minutes or until the dough is golden brown and cooked through.
- Cool and serve: Remove the pot pies from the oven and let them sit for five minutes to firm up before serving.
Notes
- Chop the vegetables evenly for uniform cooking.
- Adjust cooking time if using fresh instead of frozen vegetables; fresh veggies may require less cooking time and additional broth if needed.
- If you have leftover crescent roll dough, use it to make hand pies filled with vegan chocolate spread or jam.
Nutrition
- Serving Size: 1 pot pie
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
